My hubby does NOT like beans. But I’ve finally found a second way he likes them. The first being refried, and these being the second. While I prefer using dry beans, I’m not opposed to using the canned occasionally for the sake of getting dinner done on time. I love the smokiness the cumin gives and they literally take a couple minutes to cook up.
We like them on taco salad, in burritos and tacos, or served with enchiladas. Or my favorite, in Sweet Pork Tostadas.
FAVORITE BLACK BEANS
1/2 tsp olive oil
1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
1/4 cup diced white onion
2 garlic cloves, minced
1 tsp cumin
salt and pepper to taste
Heat oil in a skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
Add beans and cumin and stir to combine. Heat until warmed through, season with salt and pepper.
Ingredients
- 1/2 tsp olive oil
- 1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
- Add beans and cumin and stir to combine. Heat until warmed through, season with salt and pepper.
